Sausage Platt

This sausage platt is one of my families favourite comfort foods and so very versatile in how it can be served. It can be eaten hot or cold, served with a crisp salad or creamy mash and veggies. Of course my platt can be made with shop brought puff pastry, which will be equally as delicious without compromising any flavours or textures!

Living in Lincolnshire and being able to source out the “Real McCoy” of Lincolnshire sausages, my family are familiar with the flavour of herbs and spices in our sausage meat. I have tried to recreate in my recipe those flavours that we enjoy and have become accustomed too. The small quantity of lemon zest in this recipe lifts all the flavours to enhance the herbs and spices, so please don’t be afraid to add this.

Sausage Platt
Flaky pastry
175g (6 oz) Plain flour
A pinch of salt
5og (2 oz) softened butter
50g (2 oz) softened vegetable shortening or lard
4 tbsp iced cold water
For The Filling
1 small onion, chopped very finely
450g (1 lb) good quality sausage meat
50g (2 oz) fresh breadcrumbs
½ tsp zest from a lemon
½ tsp dried thyme
½ tsp dried sage
1 tsp parsley
Salt & freshly ground black pepper to taste
A grating of fresh nutmeg (be careful not to over power with too much)
1 beaten egg

Extras
A little butter /oil for frying
A little egg wash for the top of the pastry

You will need a large baking tray very lightly greased with butter. A shaped cutter of choice (optional)

To make the pastry, sieve the flour and salt into a large mixing bowl. Divide the fats into four portions. Add the first portion to the flour and salt rubbing in with your fingertips until all incorporated. Next add the water and form into a ball. Sprinkle the work surface with a little flour and roll the pastry out into an oblong strip about 13cm (5 ins) wide. On the top half of the pastry facing you, dot the second portion of fat three-quarters of the way down then fold three-quarters over and then the quarter over seal the edges with your rolling pin and place in the fridge for 10 minutes to rest. Remove from the fridge and half turn the pastry and roll it out again to an oblong like before and repeat adding the third portion folding and chilling as before, lastly repeat again with half turn using the fourth and final portion of fat, rolling and chilling. Leave in the fridge until required.

For The Filling, in a frying pan place a little butter or oil and fry the onion gently until soft but not coloured. Leave aside to go completely cold. Place all the other ingredients into a bowl (except the egg wash) and work through with clean hands until incorporated.

Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

Roll out the pastry into an oblong and each side make slits leaving the top edge and bottom edge and middle free of any slits. Place the meat mixture down the centre and fold each top and bottom flap over then cross the strips of pastry over sticking down with a little egg wash. Roll out any scraps of pastry and cut with the shaped cutters and stick down on the top with egg wash. Finally egg wash all over the pastry top and sides. Lift onto a baking tray carefully with a fish slice and bake in the preheated oven for about 35 – 45 minutes or until the meat juices are running clear and the pastry is golden brown. Drain off any excess fat into a bowl to cool to either throw away or use for roast potatoes.

Serve hot or cold with a crispy salad or creamy mash and veggies.